Effect of air relative humidity on ham rind and subcutaneous salted fat during the resting period

This study evaluated the effect of different air relative humidities (RH) on the nature and structure of the rind of dry-cured ham and of salted subcutaneous fat. After salting 16 hams were stored for 40 days at 4°C, and at two different RHs (50–55 and 80–85%). Salted subcutaneous fat samples were stored for 30 days at 15°C and at different RH (57.7, 70.8, 75.3 and 80.0%). Storage of hams at 50–55% RH after salting produced a whiteness on some parts of the rind, due to precipitation of salt inside the rind. Fat samples stored at 80.0% RH showed no oil drip and the fat cells observed microscopically were similar to non-salted cells. In contrast, fat samples stored at 57.7 and 70.8% RH showed oil drip and the fat cells from the external layer showed a wrinkled aspect in the optical microscope. Samples stored at 75.3% RH showed only a slight oil drip at the edges.